Instructions: Heat the oil in a saucepan, ad the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown. Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand for 5 minutes. Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.

Lor.

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